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Friday, February 26, 2016

The Creole Pot

Yay for one-pot recipes!

Chicken and chorizo jambalaya

Typically jambalaya is cooked in stock or broth, but honestly unless you're making the broth fresh, just use water and a pinch of butter instead; store-bought stock tastes awful and is full of chemicals.

Cook small bits of chicken and keep ready.
 Heat a little oil and add garlic. Then add a chopped onion, celery, some bell pepper and sliced chorizo and cook. Add salt, pepper, and liberal amounts of cajun seasoning (or just paprika, oregano, cayenne) and cook. Add the chicken. Then add a chopped tomato and a cup of uncooked rice. Add a cup and a half of water and a small spoon of butter, and cover to let the whole thing cook. Keep checking for whether the rice is cooked and keep adding a little water accordingly. When the rice is done stir in some parsley and garnish with spring onions. Inhale a bowlful and let your insides bake in the heat! Happy Friday.